Chocolate Chip Pudding Cookies

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/4 teaspoon (1g)
• Unsalted butter, softened: 1 cup (2 sticks or 227g)
• Granulated sugar: 3/4 cup (150g)
• Brown sugar: 1/2 cup (100g)
• Vanilla extract: 1 teaspoon (5ml)
• Large eggs: 2
• Instant chocolate pudding mix: 1 package (3.4 ounces or 96g)
• Semi-sweet chocolate chips: 1 cup (200g)

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla.
4. Add the eggs one at a time, beating well after each addition. Stir in the instant chocolate pudding mix.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
6. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Calories per cookie (1/8 recipe): 250
• Fat: 12g
• Saturated fat: 7g
• Carbohydrates: 32g
• Protein: 3g

Dish Characteristics:

• Chewy and soft on the inside
• Crispy on the edges
• Rich chocolate flavor with a hint of pudding
• Perfect for dessert or a snack

User Comments:

• "These cookies are the perfect combination of soft and chewy. The pudding mix adds a unique flavor that makes them irresistible."
• "I love the crispy edges and the gooey chocolatey center."
• "These cookies are so easy to make and they always turn out delicious."
• "I like to sprinkle a little bit of sea salt on top of the cookies before baking for an extra touch of sweetness."
• "These cookies are great for a crowd. I always double the recipe when I'm having people over."

Special Precautions and Tips:

• Do not overmix the dough, as this will result in tough cookies.
• If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more butter or milk.
• Let the cookies cool completely on a wire rack before storing them in an airtight container. They will stay fresh for up to 3 days at room temperature.